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Dergiler / Pharmata / 2026 / Volume: 5 Issue: 1

A comparison of the antioxidant activity of Turkish Black Tea at various processing stages

Meysera Bakırcı(İSTANBUL TEKNİK ÜNİVERSİTESİ)0009-0001-5000-7863
Abdullah Al Faysal(İSTANBUL TEKNİK ÜNİVERSİTESİ)0000-0001-6151-074X
Ayşegül Gölcü(İSTANBUL TEKNİK ÜNİVERSİTESİ)0000-0001-5228-1682
Sayfa
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Yayın Tarihi
2025-03-16
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Conclusion: The experimental study points out that black tea consumption is beneficial because it helps the body to get natural antioxidants.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Objective: Türkiye is a country where many plants can grow due to its location and climate diversity.
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Temel Bulgular & Veri:Five methods were used for the measurement of antioxidant activity, which are as follows: Cupric ion reducing antioxidant capacity (CUPRAC) method, Ferric reducing antioxidant potential (FRAP) method, DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity method, Ferrous ion chelating (FIC) method, and total phenolic content (TPC) method.
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Sonuç & Katkı:Conclusion: The experimental study points out that black tea consumption is beneficial because it helps the body to get natural antioxidants.
🔬Tür:Research Article
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Antioxidant · antioxidant activity · black tea

Abstract

Objective: Türkiye is a country where many plants can grow due to its location and climate diversity. Rize, located in the Black Sea region, stands out notably in tea cultivation due to high rainfall and humidity. In recent years, studies in this field have acquired momentum because of interest in natural antioxidants. In this study, the antioxidant properties of the different processing stages of black tea grown in Rize were comparatively examined. Methods: This study presents the best combinations of stirring time and solvent to obtain extracts from tea samples in the most efficient way. Five methods were used for the measurement of antioxidant activity, which are as follows: Cupric ion reducing antioxidant capacity (CUPRAC) method, Ferric reducing antioxidant potential (FRAP) method, DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity method, Ferrous ion chelating (FIC) method, and total phenolic content (TPC) method. Results: The results obtained from CUPRAC, DPPH, and TPC methods strongly support each other. The other two methods also gave similar results within themselves. When all methods were examined, it was observed that the last stage of the black tea was the sample with the highest antioxidant properties, while the first stage was the sample with the least antioxidant properties. Conclusion: The experimental study points out that black tea consumption is beneficial because it helps the body to get natural antioxidants.

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Bu Makaleye Atıf Yap

Bakırcı, M., Faysal, A. A., Gölcü, A. (2025). A comparison of the antioxidant activity of Turkish Black Tea at various processing stages. Pharmata, Volume: 5 Issue: 1. https://doi.org/10.62425/pharmata.1565424

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